Wholesome ingredients and farm fresh flavors make this Keto Quiche Lorraine a rich and satisfying meal. I’d honestly forgotten how good it is until I decided to revisit the recipe recently. A few minor tweaks made it lighter and lower in carbs, without sacrificing that luscious flavor and silky texture.
I love making brunch that features a savory dish like cottage cheese muffins or keto frittata. I find it rounds out the meal, making it more hearty and filling. And a classic quiche like this offers elegant presentation too.
We ate a lot of quiche when I was growing up. My mum always had some pastry dough in the freezer, ready to whip up this savory egg pie at a moment’s notice. Hers always had plenty of ham and cheese in the filling. And my father’s wife would usually host a Boxing Day brunch, replete with several quiches from a local bakery.
So it’s no wonder that when I began my low carb journey, quiche was at the top of my makeover list. Once I perfected my easy keto pie crust, it was game on. And this particular keto quiche recipe has become a family favorite.
Reader’s Thoughts
“Omg this was without a doubt the most delicious quiche! Far exceeded even the regular Quiche Lorraine recipe I have used prior to Keto. Definitely will be trying your other recipes. Thank again for all your hard work.” — Rezzy
Why You Will Love This Recipe
- Classic flavor: The smoky bacon, tangy cheese, and a little fresh thyme make this keto quiche taste just like the French dish.
- Silky custard: Plenty of eggs and some heavy cream result in a rich custard filling.
- Meal prep friendly: Easy to make ahead and re-heat when you’re ready to serve.
- Low carb and gluten-free: The almond flour crust ensures that this recipe is appropriate for keto and grain-free diets.
- Simple but elegant: You can serve it to your pickiest guests without worry!
- Customizable: You can switch up the cheese, the meat, and the herbs. Or make the crust with a different nut or seed flour!
Ingredient Notes
- Low carb pie crust: You will need to make the savory version of the pie crust first, and pop it in the fridge to firm up.
- Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
- Onion: I use a little onion to add flavor without increasing the carb count. You can also use some green onion instead.
- Eggs: You can’t have a quiche without eggs! I use large eggs for this recipe.
- Heavy cream: Cream makes the filling richer and more satisfying.
- Cheese: Classic Quiche Lorraine takes Swiss or Gruyere cheese. But you can also use a nice sharp white cheddar.
- Fresh thyme: if you don’t have fresh thyme, use 1/4 teaspoon of dried thyme.
- Salt and pepper
How to Make Keto Quiche
- Chill the crust: Make the pie crust and press into a pie plate. Refrigerate the crust while preparing the filling:
- Brown the bacon: Chop the bacon and cook until browned and crisp. Remove from the pan and drain.
- Whip the eggs: Combine the egg, cream, water, salt and pepper. Beat until frothy with hand beater.
- Sauté the onions: Sauté the onions with the sprigs of thyme until softened.
- Assemble the pie: Layer the cheese, onions, and bacon into the crust. Pour in the egg mixture and finish by adding the final layer of cheese and bacon.
- Bake: Bake until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.
Tips for Success
Refrigerating the crust before baking helps it hold together better. It also keeps it from getting overly browned during the baking process. However, if you do see it browning too quickly, you can cover the whole quiche with foil, shiny side up.
Don’t over-bake, or the filling will be tough and curdled. Just like any custard, you want to remove from the oven when the sides are set but the center jiggles ever so slightly.
If you need to be nut-free, try making the crust with sunflower seed flour. Coconut flour is not a good option for this pie crust.
More Savory Brunch Recipes
Keto Quiche Lorraine
Ingredients
- 1 recipe keto pie crust, (savory version)
- 1/3 pound (151.2 g) bacon, diced and cooked until crisp
- 1/3 cup (53.33 g) finely chopped onion
- 6 large eggs
- 3/4 cups (177.44 ml) heavy cream
- 1/4 cup (59.15 ml) water
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- 4 ounces (113.4 g) Gruyere, shredded, or Swiss Cheese
- 2 sprigs fresh thyme
Instructions
- Make the crust and press into a 9 inch glass or ceramic pie plate. Refrigerate the crust while continuing with the recipe.
- Preheat oven to 350ºF.
- Chop the bacon and place into a frying pan over medium heat. Cook until browned and crisp, about 6 minutes. Remove from the pan and drain on a paper towel lined plate.
- In a medium bowl combine the eggs, cream, water, salt, and pepper. Beat until frothy with hand beater.
- Remove the bacon fat from the pan, leaving about a tablespoon behind. Sauté the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.
- Remove the crust from the refrigerator and layer one-third of the cheese into the bottom of the crust followed by one-third of the bacon and half of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.
- Bake the quiche for 35 to 40 minutes or until the filling is mostly set but jiggles still slightly in the center.
- Remove and let cool in the pan.
Notes
Nutrition
Frequently Asked Questions
This Keto Quiche Lorraine recipe has 7.1g of carbs and 2.4g of fiber per serving. That comes to 4.7g net carbs per serving.
Absolutely! Grease the pan well and bake the filling on its own. It will cook through much faster so keep your eye on it. Start checking at the 25 minute mark and check every few minutes after that.
This keto quiche recipe is perfect for meal planning! Make this recipe weeks or even months in advance and freeze the whole quiche. You can also make it a day ahead of serving it. To reheat, let them come to room temperature and then place them on a cookie sheet in the oven for 15 to 20 minutes.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This quiche is SO delicious! it is the perfect savory dish for breakfast! I did make it crustless and baked it in a water bath at the temp and time stated in the recipe. But since I have had success and loved Carolyn’s crust recipe before, I am confident in my 5-star rating even with the crust. Thank you, Carolyn! your recipes never fail to impress me!
Best. Quiche. EVER!!!
made this for a luncheon yesterday. Guest is vegetarian so I used onions, mushrooms and asparagus. Added the Thyme leaves. Layering the veggies and cheese by thirds is sheer genius!!
My friend who eats very little went back for seconds.
The whole house smelled so good hubby wanted it for dinner, then again for breakfast this morning.
I reheated slices of quiche in the air fryer. That crisped up the crust and melted the cheese to perfection.
Thank you for another amazing recipe. This one is certainly going into our regular menu rotation.
Such a delicious recipe and the crust was perfectly savory with the addition of garlic powder, onion powder, dried thyme and a little dried rosemary. Diced up some sliced swiss cheese and added a little cheddar (to make it better, lol), some chopped chicken sausage, a couple of diced mini sweet peppers, mushrooms, and a couple handfuls of thawed spinach. What a powerhouse meal for anytime, so thank you Carolyn for sharing another super recipe with us!
I am going to make a quiche to freeze, when I decide to use the frozen one, would you recommend thawing it first, or baking from frozen?
Made it for dinner in a cold winter evening
Delicious!!
Thank you for sharing your recipe.
Glad to hear it!
My mom and I used to make Quiche Lorraine when I was a kid, and I always loved it. Carolyn’s Keto version has all the nostalgia and fewer carbs.
I love this quiche. I put tiny ham cubes in mine and we have it for dinner. Thank you!
I made this for dinner tonight and it was delicious . I love the crust that you don’t have to pre-bake it. This recipe is a keeper. Thank you. .
first of all this is absolutely delicious. the quiche was delicious the custard was fluffy and light and just really good.
I opted for no crust. I sprayed my deep dish pie plate with Baker’s Joy and it came out clean as a whistle. LOL. Thank you so much I love your recipes. ❤️
I made 6 tarts in a muffin pan. Parbaked the crust. Filling is delicious, but the crust crumbled and most of it stayed in the pan. Tastes great, made less egg filling and subbed Monterey Jack and a shallot. I will try again, but pastry of any kind is my nemesis!
I followed exactly as written. It was delicious. Definitely will make again.
I make this as printed and added some green onions and it comes out great . I cook for my husband who’s been on keto and he eats it for supper. I wrap leftovers in plastic wrap and freeze for a quick meal